Chapli kebab
An average of 4.6 out of 5 stars from 8 ratings
- Prepare
- less than 30 mins
- Cook
- less than 10 mins
- Serve
- Serves 4
These easy Indian-spiced fried lamb patties are delicious served with warm flatbreads and a spoonful of yoghurt.
Ingredients
For the chapli kebab
- 500g/1lb 2oz lamb mince (20% fat)
- 3 spring onions, thinly sliced from root to tip
- 1 small onion, very finely chopped
- 2 large garlic cloves, crushed
- 4cm/1½in piece fresh root ginger, peeled and grated, or 1 heaped tsp ginger purée/paste
- 1 tsp dried red chilli flakes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 30g/1oz fresh coriander, finely chopped, plus extra leaves to serve
- 1 large tomato, seeds removed, finely chopped and drained
- 1 tbsp cornflour
- 1 free-range egg
- 2 tbsp olive oil
- sea salt flakes and freshly ground black pepper
To serve
- flatbreads
- red onion, thinly sliced
- thick Greek-style yoghurt
Method
To make the chapli kebab, put all the ingredients into a mixing bowl along with a generous amount of salt and pepper. Using your hands, work the ingredients together really well for a few minutes until you have a smooth and evenly combined paste.
Divide the meat mixture into 8 equal portions and roll into balls, then flatten into thin patties.
Heat a large frying pan over a high heat and, once hot, fry the patties for 2–3 minutes on each side until nicely browned and cooked through.
Serve with warmed flatbreads, extra coriander leaves, the sliced red onion and yoghurt.
